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>Extracted _in_ alcohol, actually.  Most vanilla extracts are
>based on grain-derived alcohol, and in some cases it appears
>that a gluten residue can remain.  It's something to watch out
>for; we generally avoid using any product that lists "vanilla"
>in its ingredients, and buy things with "vanillin" (an artificial
>substitute) instead.
>
>                                        eh

I am extremely skeptical about any gluten residue that could cause harm to a
celiac patient being present in distilled alcohol of any sort, including
alcohol prepared from wheat grain.  Is there any evidence for such a gluten
residue?

Donald D. Kasarda